Operations Management: Processes and Supply Chains (12th Edition) (What's New in Operations Management)
12th Edition
ISBN: 9780134741062
Author: Lee J. Krajewski, Manoj K. Malhotra, Larry P. Ritzman
Publisher: PEARSON
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Question
Chapter 1, Problem 8DQ
Summary Introduction
Interpretation:
How the local fast-food restaurant should operate in order to achieve a competitive advantage while achieving the volume flexibility.
Concept Introduction:
The local fast-food restaurant caters to customers with different types of hamburgers. However, in order to become successful, it is necessary to maintain a competitive advantage over other fast-food restaurants and fulfil all the orders. The below explanation will describe how it can be achieved.
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Charles Lackey operates a bakery in Idaho Falls,Idaho. Because of its excellent product and excellent location,demand has increased by 25% in the last year. On far too manyoccasions, customers have not been able to purchase the bread oftheir choice. Because of the size of the store, no new ovens can beadded. At a staff meeting, one employee suggested ways to loadthe ovens differently so that more loaves of bread can be baked atone time. This new process will require that the ovens be loadedby hand, requiring additional manpower. This is the only thingto be changed. If the bakery makes 1,500 loaves per month witha labor productivity of 2.344 loaves per labor-hour, how manyworkers will Lackey need to add? (Hint: Each worker works160 hours per month.)
Chapter 1 Solutions
Operations Management: Processes and Supply Chains (12th Edition) (What's New in Operations Management)
Ch. 1 - Prob. 2DQCh. 1 - A local hospital declares that it is committed to...Ch. 1 - Prob. 4DQCh. 1 - Prob. 5DQCh. 1 - Although all nine of the competitive priorities...Ch. 1 - Choosing which processes are core to a firm’s...Ch. 1 - Prob. 8DQCh. 1 - Prob. 10DQCh. 1 - Prob. 11DQCh. 1 - (Refer to Solved Problem 1.) Coach Bjourn Toulouse...
Ch. 1 - Prob. 2PCh. 1 - Prob. 3PCh. 1 - Prob. 4PCh. 1 - Prob. 5PCh. 1 - The Big Black Bird Company (BBBC) has a large...Ch. 1 - Prob. 7PCh. 1 - Prob. 8PCh. 1 - The Morning Brew Coffee Shop sells Regular,...Ch. 1 - Prob. 1AMECh. 1 - Prob. 2AMECh. 1 - If an employee is hired, what will be the weekly...Ch. 1 - Suppose that, during the summer, the company works...Ch. 1 - Prob. 1VCCh. 1 - Prob. 2VCCh. 1 - Prob. 3VCCh. 1 - Prob. 1CCh. 1 - Prob. 2CCh. 1 - Prob. 3CCh. 1 - Prob. 4C
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Similar questions
- Match To the correct concept ✓ A fast food supplier switches to a fair trade coffee. This costs them $0.03 more per cup but they raise prices by $0.05 and see a volume boost. ✓ P&G works with top retailers to understand customer behavior. They pass this information to their suppliers to create new packaging options, scents, and other products. ✓ Frito-Lay sends a truck and employee to each location to count and re-stock inventory themselves, rather than wait for a customer (retail manager) to order it. ✓ Long delays and demand uncertainty cause information to be distorted (more variable and less reliable) across the supply chain. A. Total Value Perspective B. Collaborative planning, forecasting, and replenishment (CPFR) C. Bullwhip Effect D. Vendor Managed Inventory (VMI)arrow_forwardWhy is operations’ view of customers focused on qualifiers and order-winnerssuch as price sensitivity, length of delivery lead-times and size of demand peaks?arrow_forwardThe owner of a large machine shop has just finished its financial analysis from the prior fiscal year. The following is an excerpt from the final report Net revenue $ 343,000 Cost of goods sold 302,000 Value of production materials on hand 42,500 Value of work-in-progress inventory 69,000 Value of finished goods on hand 28,000 Compute the inventory turnover ratio (ITR). (Round 1 decimal place) Compute the weeks of supply (WS) (Do not round immediate calculation. Round 1 decimal place)arrow_forward
- explain the importance of each of the functional areas: catering and banquets, restaurants and rooms service?arrow_forwardAs the assistant manager of a restaurant, how many servers will you need given the following information for Saturday night's dinner menu: • Demand (dinners served) = 90 dinners per hour • Server target utilization = 90% • Service rate per server = 16 dinners/hour Round your answer up to the nearest whole number. serversarrow_forwardExplain the operations decision making flow chart.arrow_forward
- Operations management What is meant by the term inventory velocity and why is this important? What is information velocity, and why is it important?arrow_forwardHow operation and production planning will help sufficiently satisfy the desired outcome of your potential customers? Pls elaboratearrow_forwardHow does service orchestration differ from service choreography in the context of service-oriented systems?arrow_forward
- Operations management What issues does excessive demand forecasting create within a supply chain?arrow_forwardOperations Management: Inventory Controlarrow_forwardQuestions1) How is the output of a standard breakeven analysis model interpreted to yield the make-or-buy decision? What critical strategic factors should an operations manager consider in ensuring the efficacy of any outsourcing decision beyond just cost? In your answer provide an example to illustrate the key points that you are making.arrow_forward
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